Hawaiian Bagels

Directions

Place ingredients in the bread machine in the order listed.

Add the pineapple and coconut 5 minutes before the end of the Kneading phase or work into the dough before shaping.

Use the dough setting. Or stop the machine after the rises. Prepare the baking sheets or use nonstick sheets.

Remove dough from the machine, punch it down, and roll it out into a rectangle about 14 x 18.

Divide into equal pieces and shape into bagel form or use a cutter. Place the bagels on the sheets and let them rise again.

This rise can be anywhere from 20 minutes to 4 hours depending on what else is going on in your life.

Fill a 4 to 6 qt soup pot with water 3 to 4” deep.

You can add 2 tablespoons of malt syrup, honey, sugar or non-diastatic malt powder.

Get the water to boiling.

Preheat the oven to 400℉ (200℃).

Drop the bagels one at a time into the boiling water. Boil only 3 or 4 at a time so they don’t crowd.

Simmer each side for a minute and return to the baking sheet.

Add glazes or toppings as desired. Bake just below the middle of a preheated 400℉ (200℃) oven.

The book calls for 20 to 25 minutes.